Corn, Avocado, and Black Bean Salsa

August 22, 2017

This is an amazing and versatile salsa!  It's so easy to throw together quickly for a party.  It can be an appetizer or a topping for any sort of grilled meat (I suggest beef or chicken).  You can also adjust how spicy this salsa is by the amount of jalapeño you add.  If you have family members that are not fans of spicy foods and others that desire a kick to their salsa, you can make it mild and then serve it with hot sauce.  This will allow people to have their salsa exactly how they prefer it.  This recipe is great for any summer party or holiday.  As a bonus, it is healthy too!  So grab some avocados and let the party begin.

Bon Appetit!



You can substitute canned corn to 2 cups frozen corn, rinsed under cold water to thaw OR 2 cups fresh corn; cooked, cooled and kernels removed from the cob.


Preparation time is 15 minutes.


Click here for a printable version of this recipe.



  • 2 medium sized avocados, cubed

  • 1 (15.5 ounce) can whole kernel corn, rinsed and drained

  • 1 (15.5 ounce) can back beans, rinsed and drained

  • 1/2 to 1 jalapeño, seeded and diced

  • 1/3 cup red onion, chopped

  • 3 tablespoons lime juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon cumin

  • 1/4 teaspoon red pepper

  • Freshly ground black pepper, optional



Gently stir all the ingredients (avocados, corn, black beans, jalapeño, onion, lime juice, salt, cumin, red pepper) together in a large bowl.  Serve with baked pita or tortilla chips, or on top of grilled chicken or burger.  Prepare salsa up to 4 hours ahead.  May serve with hot sauce if desired.



(edited by Anna Weicht)

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